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Middle Eastern-Style Beef Pitas
with Arugula & Date Salad
20 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
This flavorful dish features herby za’atar-spiced beef, which we’re piling onto warm pitas alongside creamy garlic labneh. A salad of arugula tossed with crisp radishes and sweet dates offers refreshing contrast.
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NutritionPER SERVING
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Calories650 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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2 Pocketless Pitas
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1 clove Garlic
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2 oz Dried Medjool Dates
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3 oz Radishes
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¼ cup Labneh Cheese
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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2 Tbsps Red Wine Vinegar
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4 oz Arugula
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the salad
If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Pit and roughly chop the dates. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the arugula, chopped dates, and sliced radishes.
2
Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.
3
Warm the pitas
Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto the oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
4
Make the garlic labneh
Meanwhile, in a bowl, combine the labneh, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
5
Finish the pitas
Spread the garlic labneh onto the warmed pitas. Top with the cooked chicken and a drizzle of olive oil.
6
Finish the salad & serve your dish
Just before serving, to the bowl of salad ingredients, add the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the finished pitas with the finished salad on the side. Enjoy!
1
Prepare the ingredients & start the salad
If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Pit and roughly chop the dates. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the arugula, chopped dates, and sliced radishes.
2
Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.
3
Warm the pitas
Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto the oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
4
Make the garlic labneh
Meanwhile, in a bowl, combine the labneh, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
5
Finish the pitas
Spread the garlic labneh onto the warmed pitas. Top with the cooked chicken and a drizzle of olive oil.
6
Finish the salad & serve your dish
Just before serving, to the bowl of salad ingredients, add the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the finished pitas with the finished salad on the side. Enjoy!
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